Pasta with Bacon and Leeks
Total time: 25 minutes
This is my answer to the much more decadent Fettuccini Alfredo and a variation on Spaghetti Carbonara. Leeks are best in this, as they are mild, but you could substitute 2 onions, just sauté them until very tender and starting to brown.
Ingredients:
- 4 medium leeks - about 1 1/2" diameter (3.5cm) each
- 3oz (90gr) bacon, strips, streaky bacon
- 2 tbs olive oil
- 3 eggs
- 1/3 cup (3oz, 90gr) Greek yogurt, crème fraiche or sour cream
- 3/4 cup (3oz, 90gr) freshly grated Parmesan plus a bit extra for sprinkling at table
- 8oz (240gr) fresh pasta, fettuccini, tagliatelle or spaghetti
- or 4oz (120gr) dry spaghetti or fettuccini
Instructions
- Pasta:
- Cook pasta according to package directions.
- Sauce:
- Clean leeks and slice 1/4" (.75cm) thick, using up to the dark green.
- Sauté bacon in a large nonstick skillet until crisp.
- Remove and set aside. Pour off most of the bacon fat.
- Add olive oil to skillet and scrape up any brown bits from the bacon.
- Add leeks and sauté until very tender, about 10 minutes.
- Crumble bacon and return to pan.
- Whisk eggs, yogurt and 1/4 cup Parmesan cheese.
- Finish:
- Drain pasta and quickly add to leeks.
- Using tongs or 2 large forks, toss lightly to combine.
- Pour egg mixture over pasta and cook, stirring/tossing constantly, 1 - 2 minutes, until eggs are very, very lightly cooked (they'll finish from the heat of the pasta - if you cook too long the sauce will be crumbly rather than creamy).
- Immediately pour into a large serving bowl, sprinkle with remaining Parmesan and serve.
Note: I used whole wheat pasta.